How to cook Chinese steamed eggs in a western restaurant

Eggs should be steamed. Mainly a few points:

First, the container needs heat transfer, especially the firepower with its own stove can't be compared with the big stove in the restaurant kitchen, so it is not a good choice to steam eggs with thick tableware, such as pottery bowls, thick porcelain bowls, thin porcelain bowls and ironware.

Second, the steam should be sufficient. When the water is boiled, steam is put in, which can be turned off in 7 minutes, and then there is no need to open the lid. This can prevent the surface from forming honeycombs when the temperature is too high, and on the other hand, it can save energy.

Third, there are few eggs and plenty of water and milk. You can eat as many eggs and drink as much water as you want, but it's still difficult to steam. One egg and two waters are generally not a problem, and they are tender.

Third, in addition to oil and salt, other condiments should be put less. This is fresh and tender. Some places don't even add salt, but add soy sauce after steaming. This is also delicious.

The container for steaming eggs should be large and shallow, which is good.